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“Rocco’s Dinner Party” Chef J.J. Johnson Prize Winning Recipes

Executive Sous Chef, Joe Johnson took home the winning prize of $20,000 on the new Bravo Series, “Rocco’s Dinner Party”. His prize winning recipes have been highly requested across the web since the show aired and I have them to share!

Prize-Winning 4-Course Meal Recipes

First Course: Shrimp and Grits

Shrimp

  • 2# rock shrimp
  • 1 bunch cilantro
  • 1ea lemon zest
  • 1/4# butter

Grits 

  • 2qts milk
  • 1 jalapeño
  • 2 springs Thyme
  • 2 springs Rosemary
  • 2 shallots
  • 1 garlic
  • 1/2 pint of white grits

Jalapeno Emulsion

  • 1ea jalapeño
  • 2 bunches of scallions
  • 1/2-cup evo

Method Of Preparation

Shrimp

Marinate the shrimp with bunch cilantro and a lemon zest. Once the grits are cooked sauté shrimp in pan for.

Grits 

Steep the milk with jalapeno, thyme, rosemary, shallots, garlic.  Once it comes to a simmer strain. Add milk back to pot bring to simmer and stir in grits. Cook grits for 20-30 minutes.

Jalapeno emulsion 

Blend Jalapeno with no seeds, 2 bunches of scallions and Evo. Season Salt and pepper to taste

Second Course: Wild Mushroom Salad

  • 3# wild mushrooms
  • 3# blue foot mushrooms
  • 2 bunches frise
  • 2 bunches hydro Mache
  • 3 red onions
  • 1/2-cup ricotta salata
  • 1/4-cup sherry vinegar
  • 1 bunch Parsley leafs
  • 1-cup oil
  • 1Tsp Dijon
  • Salt & Pepper

Clean blue foot mushrooms and oyster mushroom. After cleaning let air dry for 15mins. Once one drying roast in 350-degree oven for 10 minutes or until golden brown. Once done cool. Clean fresh frise and hydro Mache. Once clean put into mixing bowl.
Shave ricotta salata on cheese grater. Shave red onion on Japanese Madeline or julienne very fine. Soak onions in water to pull out some taste. Pick parsley and only use leafs

Sherry Vinaigrette

Place 1/4-cup sherry vinegar in blender. 1 tsp Dijon, 1 shallot. Start blending. Add one cup of oil gradually into the blender once all oil is add stop blending. Season to taste with salt & pepper.Add all ingredients to the bowl and mix. Add dressing to taste.

Third Course: Braised Oxtails

Caramelized Brussels sprouts, carrot ginger purée, blood orange vinaigrette

Serving 8-10

  • 10ea 3inch cut oxtails
  • 4qts veal stock
  • 2qts chicken stock
  • 1qt water
  • 3ea carrots
  • 2ea onions
  • 1bu celery
  • 3ea cinnamon
  • 2 bay leafs
  • 2 whole lemons
  • 3 whole oranges

Small dice carrots, onions, celery. Add to a large round pot and sauté vegetables. Once vegetables are sauté deglaze with trade Joe’s merlot. Reduce down by half, and add in veal and chicken stock. Bring to a hard simmer add in bay leafs, half lemons and oranges, peppercorns, cinnamon. Once you simmer for 20 minutes add in oxtails. If the liquid is not covering the oxtails add water to top off. Wrap with ammonium foil add place in over at 350 for 2 ½ hours.

Carrot Ginger Purée

  • 4ea carrots
  • 1Tsp fresh Ginger
  • 1/2# butter
  • 3 cups water

Peel and dice carrots. Peel Ginger and dice. Add Ginger and carrots to a medium size pot with water, butter and salt. Cook until very soft. Add carrots Ginger and half of the water to blender. Blend until smooth. You might need to add more liquid to it.

Caramelized Brussels Sprouts

  • 1 orange zest
  • 2# Brussels sprouts

Cut Brussels sprouts in half. If you have a fryer turn it to 350 if not get a deep sauce pot and add fryer oil to it. Bring oil to 350 place Brussels sprout into oil until golden brown. (Be careful the Brussels sprouts will pop) after golden take out of oil, place into bowl and add orange zest and salt. You might have to repeat these steps a couple times.

Blood Orange Vinaigrette

  • 6ea blood oranges
  • 2ea shallots
  • 1/2 Tsp champagne vinegar
  • 1 cup walnut oil

Peel and section blood oranges. Once you have segmented all oranges squeeze out the juice in each orange. Julienne shallots. Place shallots and blood orange segments in bowl. Add 1/2 spoon of champagne vinegar and cup of walnut oil. It will be broken vinaigrett

Fourth Course: Banana Bread Pudding

Spiced Candied Walnuts, Chantilly Cream 

  • 1 loaf of brioche
  • 1 loaf of challah bread
  • 8 green tip bananas
  • 2 cups 60% chocolate
  • 1-quart heavy cream
  • 4 egg yolks
  • 1 whole egg
  • 2Tsp vanilla extra

Place heavy cream in small saucepot with cinnamon sticks, nutmeg. Bring cream to simmer for 5 minutes then strain into bowl. In a separate bowl add eggs, Vanilla, and chocolate. Once all is in the bowl add little heavy cream at a time until the chocolate is melted once all chocolate is melted add in small diced bread mix all together.

Season with sugar and pinch of salt.

Spiced Candied Walnuts 

  • 1 Bag Walnuts
  • 1 cup Sugar
  • ¼ Tsp Cayenne

Put Walnuts in cold water and bring to boil. Once they come to a boil strain out water and place walnuts in 350-degree fryer until golden brown pull out of fryer. Take fired walnuts place into bowl with sugar and cayenne pepper and toss. Once nicely coat place on a sheet tray.

Chantilly Cream 

Method Of Preparation
Whip into soft peaks. Assemble.
If you any questions about making these recipes, feel free to reach Chef JJ via twitter ( @chefjoejohnson ) or his website chefjoejohnson.com
To read more about the show and to see the brief interview that I had with both chefs, Chef DiSpirito & Chef Johnson check out this link! http://wp.me/p1jfSV-9A

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